youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

L'oignee Du Midi

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A yummy simple supper dish. Taken from Marks and Spencer French Cooking.

A yummy simple supper dish. Taken from Marks and Spencer French Cooking.

Ingredients

Serves: 4-6

Metric Cups
  • 450 grams potatoes (waxy thickly sliced)
  • 1½ kilograms onions (sliced)
  • 2 tablespoons olive oil
  • 675 grams sausagemeat
  • 1 pinch of salt
  • 1 pinch of pepper
  • 16 ounces potatoes (waxy thickly sliced)
  • 3⅓ pounds onions (sliced)
  • 2 tablespoons olive oil
  • 24 ounces sausagemeat
  • 1 pinch of salt
  • 1 pinch of pepper

Method

L'oignee Du Midi is a community recipe submitted by JillyB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a large heavy pan over a gentle heat and cook the onions for about 10 mins until a blonde colour.
  • Dry the potato slices and mix with the onions. Season with salt, cover and leave to simmer until the veg start to render their juice.
  • Roll the sausage meat into short thick shapes, bury them deeply in the onions, season with pepper. Cover and continue cooking gently mixing from time to time but try to avoid breaking up the potatoes.
  • Towards the end, remove the lid to allow the excess moisture to evaporate. When the potatoes are soft put into a deep dish and put under a grill to brown.
  • Heat the oil in a large heavy pan over a gentle heat and cook the onions for about 10 mins until a blonde colour.
  • Dry the potato slices and mix with the onions. Season with salt, cover and leave to simmer until the veg start to render their juice.
  • Roll the sausage meat into short thick shapes, bury them deeply in the onions, season with pepper. Cover and continue cooking gently mixing from time to time but try to avoid breaking up the potatoes.
  • Towards the end, remove the lid to allow the excess moisture to evaporate. When the potatoes are soft put into a deep dish and put under a grill to brown.
  • Tell us what you think